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Creatine.   HN:G/                                -hH2O
Neubauer, Annalen^ 1861, 119, 27.
500 grms. meat.
The meat, separated as far as possible from fat, is put through
a sausage machine, or finely chopped and digested with -J- litre
of water at 50—60°, and well stirred from time to time. It *s
filtered through cloth (see Fig. 75, p. 131), and is then digested
with a further 250 c.c. of water in the same way, filtered, and
the cloth removed from the frame and squeezed out. The
filtrate is heated to boiling to coagulate the albumin, and, on
cooling, filtered. Basic acetate of lead is carefully added, just
sufficient to precipitate the soluble albumin. The liquid, is
again filtered through a fluted filter, and the lead removed with
hydrogen sulphide, which is passed into the warm licjuicl.
The filtrate from the sulphide of lead is concentrated to n thin
syrup on the water-bath and then transferred to a vacuum
desiccator, where it is left over sulphuric acid. In a short time,
especially on the addition of a crystal of creatine, needle-slmpcd
crystals begin to separate, and when no further crystallisation
is observed, the crystals, which have a brown colour., arc
brought on to a porcelain funnel, and washed with a little
spirit. They are recrystallised from a little hot water, with the
addition of animal charcoal. Yield about I gram. The filtrate
from the creatine contains hypoxanthine and sarcolactic acid,
but the small quantity of these two constituents render tliem
difficult to extract
Properties,—Small rhombic prisms ; with difficulty soluble
in cold water, readily soluble in hot water. On warming" \vith
alkalis, it decomposes into urea and sarcosine,
HN:C<          '        "